Recipe of Favorite Chocolate Peppermint Crunch Layer Cake
Hey everyone, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Ultimate Chocolate Peppermint Crunch Layer Cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chocolate Peppermint Crunch Layer Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate Peppermint Crunch Layer Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chocolate Peppermint Crunch Layer Cake is F12ake. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can cook Chocolate Peppermint Crunch Layer Cake using 20 ingredients and 30 steps. Here is how you cook it.
This is a very moist dark chocolate cake, layered with light, fluffy chocolate ganache with layers of peppermint crunch in each layer. This cake is rich but with a light creamy filling and frosting with a refreshing Peppermint crunch!
Ingredients and spices that need to be Get to make Chocolate Peppermint Crunch Layer Cake:
- For Cake
- 1 3/4 cup all purpose flour
- 3/4 cup unsweetened cocoa powder
- 11/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large egg
- 1 cup milk
- 1/2 cup canola oil
- 1 cup brewed coffee, cooled to room temperature
- 1 bag Milano Peppermint Slice Cookies (Pepperidge Farms Brand)
- For Whipped Chocolate Ganach Filling and Frosting
- 16 ounces semi sweet chocolate, chopped
- 3 cups cold heavy whipping cream
- 1 1/2 tea vanilla extract
- For White Chocolate Peppermint Glaze
- 8 ounces white chocolate, chopped (not chips)
- 3 tablespoons heavy whipping cream
- 1/2 teaspoon pure peppermint extract
- Garnish
- as needed Andes Peppermint Chips,
Instructions to make Chocolate Peppermint Crunch Layer Cake
- Make Cake
- Preheat the 9ven to 350. Spray 4- 8 inch cake pans with bakers spray.
- In a nowl, whisk together flour, naking powder, cocoa powder and salt
- In another bowl whisk eggs, milk, oil and vanilla
- Slowly beat in flour until smooth, then slowly add coffe to make a thin batter
- Assemble Cake
- Pour into prepared pans and bake 12 to 15 minutes until a toothpick comes put just clean. Cool 8n pans 10 minutes than transfer to racks to cool completely
- Make Peppermint Cookie Crunch
- Reserve 6 cookies and set aside for finished cake
- Crush remaining cookies in a food processor, reserve in a bowl
- Make Whipped Chocolate Ganache Filling and Frosting
- Heat cream to just below a simmer and pour over chopped chocolt in a large bowl until smooth. Refrigerate until very cold, at least 2 hours or this can be done a day in advance
- Beat cold chocolate until light and fluffy
- Place one cake layer, bottom up on serving plate
- Spread with some chocolate ganache filling
- Sprinkle some crushed peppermint cookie crumbs on filling
- Add second cake layer, bottom up
- Add more filling and sprinkle with cookie crumbs
- Add third cake layer, bottom up and again sprinkle with cookie crumbs
- Add last cake layer, bottom up and frost entire cake. Refrigerate about 1 hour before glazing
- Make Peppermint Glaze
- Melt white chocolate, cream and peppermint extract until smooth. Cool about 5 minutes
- Drizzle over cake
- Sprinkle Andies Peppermint Chips on while glaze iswet
- Press reserved Coolies on side of cake. Refrigerate cake at least 2 hours before slicing but serve at room temperature
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